Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 bunch of fresh asparagus

3-4 fresh whole carrots

Balsamic vinegar

Extra virgin olive oil

1 tablespoon apple juice

Salt and freshly ground pepper

1 tablespoon dried thyme

Instructions

Soak a cedar plank in very hot water for 2-3 hours.

Mix the vinegar, olive oil, apple juice, salt, pepper, and thyme in a flat Pyrex pan.

Prepare the asparagus by cutting off the bottom 1-2 inches. With a vegetable peeler, peel the lower 1/3 of each stalk, just taking off the hard outside layer all around.

Peel and cut the carrots lengthwise into stalks that are approximately the same thickness as the asparagus. Drop the carrots into salted boiling water for 3 minutes, then cool quickly in ice water. This keeps the bright color and brings them to the same tenderness as the uncooked asparagus.

Place the asparagus and carrots in the pan, and toss them with your hands to coat all the vegetables with the vinegar-oil marinade. Let the mixture sit for 20 minutes.

Drain  the plank, pat it dry, and brush it with olive oil.

Drain the asparagus and carrots, and alternate them on the surface of the cedar plank.  Place the plank on the hot part of the grill and cook for 25-30 minutes until the asparagus is just tender.

Serve the carrots and asparagus on the charred plank, which you’ve placed on a serving plate. Let your guests remove the veggies with a small pair of kitchen tongs.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon lime juice

2 tablespoons orange juice

2 tablespoons soy sauce

2 cloves garlic, minced

2 tablespoons chopped, fresh parsley

4 swordfish steaks

1/2 teaspoon freshly ground black pepper

1 bunch whole green onions

Instructions

Soak a cedar plank in very warm water for 2 to 3 hours. 

Prepare coals for grilling—a very hot 450˚F to 500˚F fire.  

Combine lime, and orange juice, soy sauce, and garlic on plate. Dip the swordfish in the mixture and let marinate for 12 minutes (6 minutes per side). Sprinkle the fish with chopped  parsley and freshly ground black pepper.

Remove the plank from the water, pat it dry, and brush the plank with olive oil.

Place the fish on the plank over a layer of green onions, and then place plank on the grill. Grill until the fish steaks are just opaque in the center and still very moist, about 20 to 25 minutes.

If the edges of the plank start to flame, douse it with spray from your water bottle.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

4 (3/4” thick, 7 to 8 oz.) swordfish steaks 

Marinade:

1/3 cup olive oil

Juice of 3 limes (or 2 large lemons)

1 jalapeño pepper, seeded 

2 peeled garlic cloves

1/4 cup loosely-packed fresh cilantro leaves

1 teaspoon freshly ground black pepper

4 tablespoons grated fresh ginger

1/2 cup unsweetened coconut milk

Herb Vinaigrette:

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon fresh thyme leaves

1 teaspoon fresh oregano leaves

8 large fresh basil leaves

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

Instructions

Combine the olive oil, lime juice, jalapeño, garlic, cilantro, pepper, ginger, and coconut milk in a food processor and pulse to combine into a smooth liquid. Rub the swordfish steaks with the marinade, place in sealable plastic bags and marinate in the refrigerator overnight.

Heat barbecue grill (or oven) to 375˚ F for direct heating.

Make the vinaigrette by mixing the vinegar and mustard in the bowl of the food processor. Pulse briefly, then add the herbs, pulsing until the herbs are coarsely chopped, then add the olive oil very slowly while the processor is running, processing until the mixture emulsifies into a smooth blend. Season with salt and freshly ground pepper to taste. 

Grill the swordfish until the steak has good grill marks on both sides and the interior of the steaks is cooked medium and still is moist, approximately 3 to 4 minutes per side. 

Remove the swordfish steaks from the grill, plate, drizzle with vinaigrette and serve with grilled vegetables and steamed fragrant rice.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

2 pounds mussels
1 clove garlic, minced
4 shallots, minced
2 sprigs fresh thyme
3 tablespoons olive oil
2 tablespoons butter
2/3 cup dry white wine
1/3 cup water
1/4 cup minced celery
1/4 cup chopped carrot
5 tablespoons minced fresh parsley, plus more for garnish
1 bay leaf
1/2 teaspoon freshly ground black pepper
Pinch of cayenne paper
3/4 cup fresh cream
1 lemon, cut into quarters, for garnish

Instructions

Scrub and rinse the mussels well; remove the beards. If any shells are cracked, discard them. If shells are slightly open, tap them on the counter firmly; if they close, go ahead and use them, if they stay open, discard them.

Preheat a charcoal or gas grill to 425˚F.

Place a Dutch oven or deep cast-iron skillet over the hottest part of the grill and sauté the garlic, shallots, and thyme in the olive oil and butter until transparent, about 5 minutes. Do not let them brown. Add the wine, water, celery, carrots, parsley, bay leaf, black and cayenne peppers, and the mussels. Pour in the cream. Cover the pan and cook, shaking frequently, for about 4 minutes, until the shells open. 

Remove from heat and serve the mussels and sauce immediately on a large platter, garnished with lemon and fresh parsley.